Ingredients:
• 200 grams broccoli, chopped
• 300 grams potatoes, peeled and diced
• 100 grams Monterey Jack, shredded
• 3 ounces leek, white part only, chopped finely
• 3 ounces onion, chopped finely
• 1 large garlic clove, chopped finely
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 egg
• 3 tablespoons flour
• 1 tablespoon olive oil
• 4 tablespoons water
Directions:
• Preheat the oven to 350 F° (180°C).
• In a medium skillet over medium heat, add the oil, leeks, onions and cook 4 minutes, until soft.
• Add garlic an continue cooking for 30 seconds.
• Add the potatoes, salt and 2 tablespoons of water, cover and cook medium-low heat until soft, about 10 minutes.
• Add the broccoli, 2 more tablespoons of water and cook covered 15 minutes, stirring occasionally, until tender.
• Let cool 10 minutes.
• Slightly mash broccoli and potatoes. You want to have some chunks left.
• Add the cheese, flour, salt, and pepper.
• Roll into 6 balls. Flatten to form cakes. Transfer to a cookie sheet.
• Place the cookie sheet in the preheated oven and bake for 20-25 minutes.
• Let the cakes to cool down for 5 minutes before serving.
Note: You can make the cakes ahead of time and freeze them. To cook them from frozen, preheat your oven to 425°F (220°C) and bake for 20-25 minutes, flipping halfway through.
